dinner

Fish Cakes

Name: Fish Cakes
Ingredients: 1 lb. cooked fish (any scraps); 1 lb. mashed potatoes (warm); 1 tablespoonful milk, or 1 oz. butter; 2 eggs (not required if the mixture is baked); f teaspoonful salt 1 or to taste; | teaspoonful pepper J; Parsley; Frying fat (clarified mutton fat, or suet, or lard); Bread crumbs

From Cookery book and general axioms for plain cookery, 1890

For baking, omit the eggs, bread crumbs, and frying fat. Bake in a greased dripping-pan for about 20 minutes.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1207Calories

140 gProtein

62 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1207 kcal

Protein140 g

Carbohydrates62 g

Fiber8.9 g

Sugars9.1 g

Total Fat40 g

Saturated Fat17 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.8 g

Omega-30.4 g

Cholesterol723 mg

Sodium2997 mg

Potassium3742 mg

Calcium403 mg

Iron6.1 mg

Magnesium238 mg

Phosphorus2079 mg

Zinc5.6 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D2.6 mcg

Vitamin C0.5 mg

Vitamin A564 mcg

Vitamin E2.4 mg

Vitamin K13 mcg

Vitamin B62.3 mg

Vitamin B1212 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)13 mg

Folate152 mcg

Choline368 mg

Caffeine0 mg

Water758 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 7. The excerpt below is the record exactly as published.

FISH CAKES. Ingredients : -1 lb. cooked fish (any scraps). 1 lb. mashed potatoes (warm). 1 tablespoonful milk, or 1 oz. butter. 2 eggs (not required if the mixture is baked). f teaspoonful salt 1 or to taste. | teaspoonful pepper J Parsley. Frying fat (clarified mutton fat, or suet, or lard). Bread crumbs

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